Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           salad dressing (see recipe below)
   1      can           (15 oz) black beans
   1      can           (15 oz) pinto beans
   1      can           (15 oz) white navy beans
   2      jars          (7 oz) roasted bell peppers -- drained and chopped
   1      large         sweet onion -- sliced paper-thin
     1/4  cup           cider vinegar
   2      teaspoons     sugar
     1/2  teaspoon      salt -- to taste
                        SALAD DRESSING:
   1      tablespoon    balsamic vinegar
     2/3  cup           olive oil
   1      teaspoon      cilantro -- minced
     1/2  teaspoon      thyme -- minced
     1/2  teaspoon      basil -- minced
     1/4  teaspoon      ground cumin
   1      teaspoon      honey mustard
   1      clove         garlic -- minced

Preparation:

Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup. Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate remaining salad dressing. In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate. At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired. Garnish with sliced onion mixture.